A classic Italian fresh seafood stew to warm up a chill night.
The base for the soup can be made ahead of time, and the seafood added to the hot base and cooked to completion just before serving. Cioppino is not one of those soups that tastes better the next day. Adapted from a recipe by Executive Chef Romero Miraflor, of Spenger's Fresh Fish Grotto, Berkeley, Calif., whose original version includes ¼ pound calamari. If using, add at the end to avoid overcooking.
- 1 T Vegetable Oil
- 1 lb Manila Clams
- 1 lb Mussels
- 4 Crab Legs
- 2 T Chopped Garlic
- ¼ Onion
- ¼ cup Chopped Bell Pepper
- ½ cup Diced Tomato
- ¾ lb Medium Peeled and Deveined Shrimp
- ½ cup Red Wine
- 1½ cup Low Sodium Tomato Sauce
- 1¾ cup Low Fat, Low Sodium Chicken Stock
- or 1¾ cup Fish Stock
- ½ tsp Salt
- 1 T Chopped Basil
- ½ tsp Red Pepper Flakes
- ½ tsp Dried Oregano
- ¼ tsp Freshly Ground Black Pepper
- Heat oil in a large sauté pan and add clams, mussels and crab. Cook, covered, 1 to 2 minutes.
Add garlic, onions, chopped peppers, tomatoes and shrimp. Add red wine and deglaze pan by scraping bottom to loosen browned bits. Add tomato sauce, chicken stock, basil, salt, pepper flakes and oregano. Cover and cook until shellfish are done and shells have opened.
Serve in large pasta bowls with garlic bread or sourdough bread.